Can you guess who's been selected as ASMI's Chef of the Month?

Randy Zweiban
Executive Chef/Partner, Nacional 27

Executive Chef and Partner, Randy Zweiban has made a bold statement in Chicago with Nacional 27, impressing the culinary world and diners alike with his expertise and passion for Nuevo Latino cuisine. Zweiban's extensive knowledge of the ingredients and culture from Central and South American countries continue to garner attention in the food community. His talent for combining the unexpected to create original dishes in a completely unique restaurant setting to Chicago continually makes an impact on all who have a chance to experience it.

A native of Queens, NY, Zweiban spent the early and mid 80s dining around New York City where a close friend introduced him to the intricacies of food and wine. While working by day as a diamond setter and by night as a drummer in a rock band, it became apparent that he wanted to pursue a career as a chef. Realizing he had found his calling, he attended Peter Kump's New York Cooking School (re-named The Institute of Culinary Education) and opened a boutique catering business in Manhattan. The business flourished, keeping him busy with exclusive gallery openings, private parties and other prominent events.

In 1989, the desire for warmer weather brought him to Miami, where he met Chef Norman Van Aken. Zweiban and Van Aken collaborated over a seven and a half-year period. First at a mano and then at Norman's, Van Aken's nationally acclaimed restaurant, where Zweiban was a partner and the Chef de Cuisine. Zweiban immersed himself in the vibrant culture and cooking of Miami's Latino community while also working with Van Aken's New World Cuisine.

In 1993, Zweiban relocated to Los Angeles for a year to work as the executive chef at a supper club called The Gate. It was here that he had the opportunity to work with farm-fresh, seasonal produce. He continued to focus on the Latino cooking culture while developing a deep appreciation for ingredients indigenous to Latin regions also common in California.

In the summer of 1998, Richard Melman and Lettuce Entertain You Enterprises, Inc. (LEYE) brought Zweiban to Chicago to unveil LEYE's first Nuevo Latino concept, Nacional 27. "With Nacional 27 I am able to focus on food from the Southern Hemisphere, bringing out the bold flavors and earthiness," says Zweiban. "There is a lusty, sexy appeal to this food and the combination of flavors and textures is very exciting to work with. I like to think outside the box and combine ingredients one might not expect."

Zweiban's innovative menu at Nacional 27 has turned heads in Chicago and around the country. "I draw from my background in French, Caribbean and regional American cuisines to develop new menu items," he says. "I enjoy taking the beautiful produce and seafood we procure and combining them in unique ways to please the Chicago palate." Zweiban continues to share his passion for Nuevo Latino cuisine in a number of ways, such as hosting a James Beard Foundation Dinner and working on his first book project. His work has gained local and national media attention from Fox TV, The Food Network, Chef Magazine, Bon Appetit, Gourmet, Newsweek, USA Today, and Chicago Magazine.

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